Homemade Cheese

Farm fresh milk – ½ a litre (2 glasses)

Yougurt- 250ml

Muslin cloth

Bring milk to boil. Add yogurt. Milk will quickly cuddle. Stir for 5-10 min.

Remove from flame until all the milk has precipitated.

Drain & squeeze in a muslin cloth. Leave it in a hanging position, to drain all the liquid.

Leave for 7—8 hrs or until well formed. Now remove from the muslin cloth. A shapely cheese block is ready!

• This homemade cheese gives a tangy, course taste, different from the superstore cheese.
• It is course in texture. Doesn’t melt like manufactured cheese, so can be used in stuffed chicken breasts (wont leak)